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Journal of Culinary Science & Technology Volume 8, 2010 - Issue 2-3: International Authors and Topics
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Articles

To Evaluate the Professional Culinary Competence of Hospitality Students

Wen-Hwa Ko Department of Restaurant, Hotel, and Institutional Management, Fu-Jen University, TaiwanCorrespondence[email protected]
Pages 136-146 | Published online: 03 Dec 2010

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Read on this site (3)

Bruno Santucci de Oliveira, Jonei Eger Bauer, Adilene Alvares Mattia & Ana Paula Lisboa Sohn. (2023) Motivations to Study Culinary Arts in the Brazilian Context. Journal of Hospitality & Tourism Education 35:2, pages 169-178.
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Ibrahim Cifci, Oguz Taspinar & Raouf Ahmad Rather. (2023) Vocational Commitment and Postgraduate Intentions of Gastronomy Students: Mediating Role of Robotics, Artificial Intelligence, and Service Automation (RAISA)-based Economy Concerns. Journal of Hospitality & Tourism Education 0:0, pages 1-13.
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Ramazan Eren & Ayla Aydin. (2020) Perceptions and Attitudes of Culinary Students Towards Food and Beverage Industry in Turkey. Journal of Culinary Science & Technology 18:5, pages 371-395.
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Articles from other publishers (8)

Wen-Hwa Ko & Min-Yen Lu. (2022) Do professional courses prepare hospitality students for efficient surplus food management? A self-evaluation of professional competence in food waste prevention. International Journal of Sustainability in Higher Education 23:6, pages 1315-1331.
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Vicky T.Y. Leung & Pearl M.C. Lin. (2022) The roles of multiple foci of employee commitments and job satisfaction on creative performance: a study of hotel chefs. International Journal of Hospitality Management 101, pages 103107.
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Hennie Fisher & Ina Louw. (2020) Teaching mise-en-place: Student perceptions of the cooking pro forma process. International Journal of Gastronomy and Food Science 22, pages 100245.
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Çetin AKKUŞ. (2020) Turizm İşletmeciliği Bölümü Öğrencilerinin Uygulamalı Mutfak Derslerine İlişkin Tutumları Ve Ders Çıktılarına Yönelik Bir AraştırmaA Study on the Attitudes of the Tourism Management Students to Applied Culinary Classes and Course Outcomes. Kastamonu Eğitim Dergisi 28:4, pages 1713-1724.
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Nornazira Suhairom, Aede Hatib Musta’amal, Nor Fadila Mohd Amin, Yusri Kamin & Nur Husna Abdul Wahid. (2019) Quality culinary workforce competencies for sustainable career development among culinary professionals. International Journal of Hospitality Management 81, pages 205-220.
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Nornazira Suhairom, Nur Husna Abd Wahid, Rafeizah Zulkifli & Ahmad Nabil Md Nasir. (2018) Resolving the conundrum of superior performers in organizations with the utilization of competency profiling. SHS Web of Conferences 48, pages 01009.
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Mehmet Sarıoğlan. (2014) A Theoretical Research on the Constraints of Development of Gastronomy Education in Turkey. Procedia - Social and Behavioral Sciences 116, pages 260-264.
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Wen-Hwa Ko. (2012) The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan. International Journal of Hospitality Management 31:3, pages 1004-1011.
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